One-Bowl Lemon Blueberry Cake with Glaze
A moist lemon-scented cake studded with fresh blueberries and topped with a simple lemon glaze, perfect for easy yet elegant dessert occasions. This american-inspired desserts ready in about 70 minutes layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 tbsp fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 tbsp lemon juice (for glaze)
Instructions
- Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/4 cups granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.
- Step 2: Add 3 large eggs, 1 cup whole milk, 1/2 cup melted unsalted butter, 2 tbsp fresh lemon zest, and 1/4 cup fresh lemon juice to the dry ingredients. Stir gently with a spatula until just combined — do not overmix.
- Step 3: Fold in 1 cup fresh blueberries carefully to distribute without breaking the berries.
- Step 4: Pour batter into a greased 9x5-inch loaf pan and bake on center rack for 50-55 minutes until a toothpick inserted in the center comes out clean.
- Step 5: While cake cools, whisk together 1 cup powdered sugar and 2 tbsp lemon juice in a small bowl until smooth to make a glaze.
- Step 6: Remove cake from pan after 15 minutes cooling, place on wire rack, and drizzle glaze evenly over top while still slightly warm to absorb the lemon flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Bowl Lemon Blueberry Cake with Glaze take to make?
Total time is about 70 minutes (15 min prep + 55 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover One-Bowl Lemon Blueberry Cake with Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in One-Bowl Lemon Blueberry Cake with Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Bowl Lemon Blueberry Cake with Glaze for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Bowl Lemon Blueberry Cake with Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
